|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed PIC grab a cooked fry from the fry container in the cold drawer with bare hands. CDI- Touched fries were voluntarily discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Observed wash and rinse dishes, then quick dip dishes in sanitizer. Had a discussion with PIC about contact time for QUAT sanitizer. CID- Dishes were placed in the sanitizer and soaked for proper time. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings in the hot box holding below 135F. PIC asked employee when wings were cooked. Employee stated wings were just cooked. PIC stated wings must be cooked to 165F. CDI- Wings fully cooked to 165F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk on ice holding above 41F. CDI- Placed buttermilk on time. PIC placed time stamp on container advising employees to throw away at 3:30pm. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer too weak in sanitizer buckets. CDI- Buckets replaced with new sanitizer. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils holding in standing water without water running. CDI- Utensils removed from standing water. |